recipes

• In a mixing bowl, combine the reduced-sodium soy sauce, powdered mustard, and unsalted chicken stock (or water).
• Blend the mixture well until the mustard is fully dissolved and the sauce is smooth.
• Use immediately or store in an airtight container in the refrigerator for up to one week.

• In a mixing bowl, combine the Chinese rice wine (or pale dry sherry), reduced-sodium soy sauce, rice vinegar, and sugar.
• Stir the mixture until the sugar fully dissolves.
• Use immediately or store in an airtight container in the refrigerator for up to one week.

• In a mixing bowl, combine the sesame oil, reduced-sodium soy sauce, and unsalted chicken stock (or water).
• Whisk the ingredients together until well mixed.
• Use immediately or store in an airtight container in the refrigerator for up to one week.

• Start by preparing rice if desired, and place all ingredients within easy reach of the stove.
• In a large mixing bowl, sprinkle the chicken pieces with cornstarch, ensuring they are lightly and evenly coated.
• Then, thoroughly coat the pieces with the lightly beaten egg white.
• In a small bowl, combine the brown bean sauce, Chinese rice wine (or sherry), soy sauce, and mushroom soaking water (or stock/water) to create the sauce.
• Set aside.
• Heat a nonstick wok or skillet over high heat.
• Add half of the vegetable oil and rotate the wok to coat the sides.
• Stir-fry the soaked or fresh mushrooms for about 2 minutes.
• Add the green bell pepper and bamboo shoots, and stir-fry for another minute.
• Remove from the wok and set aside.
• Reheat the wok over high heat and add the remaining oil.
• Stir-fry the crushed garlic for about 3–4 seconds until fragrant.
• Add the chicken pieces and stir-fry for about 2 minutes, or until the chicken begins to brown.
• Stir in the prepared sauce and mix well.
• Return the green pepper and bamboo shoots to the wok, stirring and tossing for about 1 minute or until heated through.
• Serve hot with rice.

• Start by preparing rice if desired, and place all ingredients within easy reach of the stove.
• In a large mixing bowl, sprinkle the chicken pieces with cornstarch, ensuring they are lightly and evenly coated.
• Then, thoroughly coat the pieces with the lightly beaten egg white.
• In a small bowl, combine the soy sauce, Chinese rice wine (or sherry), rice vinegar, hot chili sauce, sugar, and chicken stock (or water) to create the sauce.
• Set aside.
• Heat a nonstick wok or skillet over high heat.
• Add half of the vegetable oil and rotate the wok to coat the sides.
• Stir-fry the bok choy for about 1 minute, or until it begins to wilt.
• Remove from the wok and set aside.
• Reheat the wok over high heat and add the remaining oil.
• Stir-fry the crushed garlic and dried chiles for a few seconds until fragrant.
• Add the chicken pieces and stir-fry for 1-2 minutes, or until the chicken begins to brown.
• Pour in the prepared sauce and stir constantly to mix the ingredients well.
• Return the bok choy to the wok, stirring and tossing to heat through and blend the flavors.
• Transfer the stir-fried chicken and bok choy to a serving platter and sprinkle with roasted peanuts.
• Serve hot with rice.

• Start rice.
• Prepare the ingredients and place them within easy reach of the stove.
• In a large bowl, sprinkle the chicken pieces with the cornstarch so that they are coated lightly and evenly.
• Then coat the pieces thoroughly with the egg white.
• Heat a nonstick wok (or skillet) over high heat and add half of the oil.
• Rotate the wok to coat the sides.
• Stir-fry the bean sprouts for about 1 minute, coating them well with the oil.
• Remove to a platter.
• Heat the wok again over high heat and add the remaining oil.
• Stir-fry the garlic for a few seconds.
• Add the coated chicken and stir-fry for about 1 minute or until it begins to brown.
• Return the bean sprouts to the wok and stir-fry gently with the chicken to reheat and blend flavors.
• Sprinkle with salt and pepper.
• Serve immediately with rice.

• Start rice.
• Combine the marinade ingredients in a large bowl and coat the chicken pieces.
• Leave the chicken in the marinade for 5–20 minutes; the longer, the better.
• Preheat the broiler to medium.
• Line the pan under the broiler with aluminum foil to save on cleanup time.
• Dredge the marinated chicken in sesame seeds and broil 5–10 minutes on each side, depending on the size of the drumsticks.
• Serve with rice and a cooked vegetable or salad.

• Start rice.
• Prepare the ingredients and place them within easy reach of the stove.
• In a large bowl, sprinkle the chicken pieces with the cornstarch so that they are coated evenly and lightly.
• Then coat the pieces thoroughly with the egg white.
• Combine the sauce ingredients in a small bowl and set aside.
• Heat a nonstick wok (or skillet) over high heat.
• Add half of the oil and rotate the wok to coat the sides.
• Stir-fry the bell peppers for about 1 minute.
• Remove from the wok.
• Heat the wok again over high heat.
• Add the remaining oil and, when hot, stir-fry the garlic for 3–4 seconds.
• Add the chicken and stir-fry for 1–2 minutes or until it begins to brown.
• Add the sauce and stir-fry another minute, mixing the sauce well with the chicken.
• Return the peppers to the wok.
• Toss everything for another minute or so until heated through.
• Garnish with nuts and serve with rice.

• Arrange lettuce leaves on a platter.
• Combine the chicken and cucumbers, and arrange on top of the lettuce leaves.
• Top with the sliced green onions (scallions).
• Heat a dry wok over medium heat and quickly toast the sesame seeds, if using, while shaking the wok to avoid scorching.
• Set aside.
• Combine the sauce ingredients and stir until well blended.
• Divide into two small bowls to be used as a dipping sauce at the table, or pour over the salad.
• Sprinkle the salad with the toasted sesame seeds, if using.
• Serve with rice or crusty bread.

Prepare the Pink Cake Pops:

• Preheat the oven to 170°C/Gas Mark 3.
• Grease and flour 12 cake pop moulds.
• Combine the butter, caster sugar, egg, milk, vanilla extract, and self-raising flour in a bowl.
• Beat with an electric mixer for 2 minutes until smooth.
• Add a few drops of pink food colouring and mix until the batter is evenly colored.
• Spoon or pipe the mixture into the cake pop moulds, filling them no more than halfway.
• Bake for 15–18 minutes, until the cake pops are well risen and firm but not too brown.
• Leave to cool in the moulds.

Prepare the Vanilla Cake:

• Grease three 20cm sandwich cake tins and line the bases with baking parchment.
• Grease again and flour the tins.
• In a large mixing bowl, whisk the eggs, egg whites, and caster sugar with an electric mixer on high speed until the mixture is pale and has tripled in volume.
• Add the vanilla extract and fold in the sifted flour with a large metal spoon, taking care not to deflate the batter.
• Divide the mixture evenly among the three prepared cake tins.
• Drop the cooled cake pops randomly into the batter in each tin.
• Level the tops with a spatula and bake at 170°C/Gas Mark 3 for 20–25 minutes, until the cakes are golden brown and spring back when gently pressed.
• Cool the cakes in their tins for 10 minutes before turning them out onto a wire rack to cool completely.

Prepare the Raspberry Syrup:

• In a small pan, combine the caster sugar, water, and raspberries.
• Bring to a boil, then remove from heat and allow to cool.
• Whisk the mixture until the raspberries break up.
• If using, stir in the raspberry liqueur.

Prepare the Filling:

• In a bowl, whisk the double cream, icing sugar, and vanilla extract to medium peaks.
• Refrigerate until needed.

Assemble the Cake:

• Turn over one of the cooled cake layers and remove the parchment.
• Place it on a cake card and use a pastry brush to soak the cake with the raspberry syrup.
• Spread half the raspberry jam over the soaked cake, then pipe or spread a thick layer of whipped cream on top.
• Scatter about a quarter of the raspberries over the cream, add more cream, and level the top.
• Repeat the process with the second cake layer.
• Place the third cake layer on top and coat the entire cake with the remaining whipped cream using a palette knife or spatula.
• Arrange the remaining raspberries on top of the cake in the shape of a maple leaf.
• Dust with a little icing sugar if desired.